Name: David's No Mistakin' Bacon Key Lime Pie
Yield: Makes 8 servings
Ingredients: 1 pound applewood-smoked bacon; 1 1/4 cups graham cracker crumbs from about 10 (2 1/4-inch by 4 3/4-inch) crackers; 1/4 cup packed light brown sugar; 7 tablespoons unsalted butter, melted; 4 egg yolks; 1 (14-ounce) can sweetened condensed milk; 1/2 cup fresh or bottled Key lime juice; 3 tablespoons graham cracker crumbs from about 2 (2 1/4-inch by 4 3/4-inch) crackers; 1 cup heavy cream; 1/2 cup pure maple syrup; Zest of 2 Key limes; 9-inch pie plate, nonstick vegetable-oil spray

Key West–based Key lime pie authority David L. Sloan says this smoky, triple bacon–infused recipe reminds him of his favorite dishes from his home state of Texas. We think it would be right at home at a Super Bowl or tailgate buffet, or a potluck party. Note that the graham cracker pie shell is not baked prior to filling. This is a little unusual, but the pie is also frozen and we found that not pre-baking the shell yields a rich, tender crust you can still easily cut into.

For more on Sloan and the story behind Key lime pie, see Molly O'Neill's feature, "The Curious Case of Key Lime Pie."

Recipe notes

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